Cantuccini Toscani
Cantuccini Toscani, also known as Biscotti di Prato, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Ingredients - Serves 24
- Almond extract - 1/2 teaspoon
- Vanilla extract - 1 teaspoon
- Eggs - 3 large
- Almonds - 1 cup, whole
- Salt - 1/4 teaspoon
- Baking powder - 1/2 teaspoon
- Sugar - 1 1/4 cups
- All-purpose flour - 2 1/2 cups
Let's Get Started
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the almonds.
- In a separate bowl, whisk together the eggs, vanilla extract, and almond extract. Gradually add this to the flour mixture, stirring until a dough forms.
- Divide the dough in half. On a lightly floured surface, roll each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- Bake for 25-30 minutes, or until the logs are lightly browned and firm to the touch. Remove from the oven and let cool for 10 minutes.
- Using a sharp knife, cut the logs diagonally into 1/2-inch slices. Arrange the slices cut-side down on the baking sheet.
- Bake for 10-15 minutes, or until the biscotti are toasted and crisp. Let cool completely before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 150
- Fat: 5g
- Carbs: 20g
- Protein: 3g
- Sodium: 80mg
- Sugar: 10g
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